Escolar Documentos
Profissional Documentos
Cultura Documentos
No one knows exactly when ice cream was first produced. Ancient
manuscripts tell us that the Chinese liked a frozen product made by
mixing fruit juices with snow what we now call water ice. This technique
later spread to ancient Greece and Rome, where the wealthy in particular
were partial to frozen desserts.
After disappearing for several centuries, ice cream in various forms
reappeared in Italy in the Middle Ages, most probably as a result of
Marco Polo returning to Italy in 1295 after some 17 years in China, where
he had acquired a liking for a frozen dessert based on milk. From Italy,
ice cream spread through Europe during the 17th century, long remaining
a luxury product for the royal courts. Industrial ice cream production
began at the end of the 19th century when the first mechanical
refrigerators were pioneered.
Table 19.1
Typical ice cream formulas
Type of Fat MSNF Sugar E/S Water Overrun
ice cream % wt % wt % wt % wt % wt % vol
Dessert ice 15 10 15 0,3 59,7 110
Ice cream 10 11 15 0,5 63,5 100
Milk ice 4 12 13 0,6 70,4 85
Sherbet 2 4 22 0,4 71,6 50
Water ice 0 0 22 0,2 77,8 0
Sorbet 0 0 22 0,5 77,5 30-50
Moulded
Ice cream or water ice mix is filled into moulds and frozen to produce stick
novelties. After extraction, the products can be dipped in chocolate or other
coatings.
Filled
Ice cream is filled into cups, containers or cones and may be decorated
with chocolate, cream, ripple and dry materials.
Extruded
Ice cream is typically extruded onto a tray by means of a time-elapse filler. A
wide variety of products can be produced including stick novelties,
sandwiches, desserts, ball-top cones and so on. As extruded ice cream
Pre-heating
Formulation
Mixing
Pasteurisation
Homogenisation
Cooling
+ 5 C
Ageing
(> 4 hours)
Continuous Air
Freezing
3 to 6 C
Add mixture of
Fruit ripple
Dry ingredients
Filling
Extrusion
Moulding
The MSNF content is typically around 11% in an ice cream mix with a fat
content of 10 12 %.
Sugar
Sugar is added to increase the solids content of the ice cream and give it
the level of sweetness consumers prefer. Ice cream mix normally contains
between 12 20 % sugar. Many factors influence the sweetening effect and
product quality, and many different types of sugar can be used, such as
cane and beet sugar, glucose, dextrose and invert sugar (a mixture of
glucose and fructose).
The consistency of the ice cream can also be adjusted by selecting
different types of sugar. This makes it possible to produce ice cream that is
easy to scoop.
In the production of sugar-free ice cream, sweeteners are used to
replace sugar. Aspartame, sorbitol and glycerol or manitol are the most
commonly used sweeteners and are applied in conjunction with a bulking
agent such as malto-dextrin.
Emulsifiers
Emulsifiers are substances that assist emulsification by reducing the surface
tension of liquid products. They also help stabilise the emulsion during the
homogenisation process by creating smaller, more uniform fat globules. Egg
yolk is a well-known emulsifier, but is expensive and less effective than the
most commonly used types. These are mainly non-ionic derivatives of
natural fats, which have been esterified so they attract water molecules at
one end and fat molecules at the other. The main components of the
emulsifiers used in ice cream production are mono and diglycerides of fatty
acids.
Stabilisers
A stabiliser is a substance that has the ability to bind water when dispersed
in a liquid phase. This is called hydration and means the stabiliser forms a
matrix that prevents the water molecules from moving freely. Generally
speaking there are two types: protein in the form of gelatine, and
carbohydrates, including seaweed colloids, hemi-cellulose and modified
cellulose compounds. Stabilisers are used in ice cream production to
increase the viscosity of the mix and create body and texture. They also
control the growth of ice crystals and improve melting resistance. The most common ice cream
flavours are vanilla, nougat,
Flavours chocolate, strawberry and nut.
Flavours are a very important factor in the customers choice of ice cream
and can be added at the mixing stage or after pasteurisation. The most
popular flavours are vanilla, chocolate and strawberry.
In the EU, flavours are classified in three groups: natural, nature-identical
and artificial. Nature-identical flavours are the most commonly used.
Colours
Natural or artificial colours are added to the mix to give the ice cream an
attractive appearance. Local legislation exists in most countries regarding
the use of colours in food.
Mixing
The tank-stored raw materials are heated and blended to form a
homogenous mix that is then pasteurised and homogenised. Large
production plants often have two mix tanks with a volume corresponding to
the hourly capacity of the pasteuriser, in order to maintain a continuous
flow. The dry ingredients, especially the milk powder, are generally added
via a mixing unit, through which water is circulated, creating an ejector
effect that sucks the powder into the flow. Before returning to the tank, the
mix is normally heated to 50 60 C to facilitate dissolution. Liquid
ingredients such as milk, cream, liquid sugar, etc. are measured into the mix
tank.
Ageing
The mix must be aged for at least 4 hours at a temperature of 2 5 C with
continuous gentle agitation. Ageing allows the milk proteins and water to
interact and the liquid fat to crystallise. This results in better air incorporation
and improved melting resistance.
Cylinder Jacket
etra
Tetra
Pak
6
8
3 4
7 8
2
8
1
10
14 10
9
9
12
13
11
Fig. 19.11 Production plant for 500 litres
per hour of ice cream products.
9
12
15 10
8
16 13
11
17 14
18 19
Fig.19.12 Large ice cream plant for production of 5 00010 000 l/h of various types of ice cream.